Honey Mustard Rotisserie Turkey

This Honey Mustard Rotisserie Turkey brings together juicy meat, crisp skin, and clean live-fire flavor. A cold-mixed brine using Sweetwater Spice Lemon Thyme Turkey Bath and kosher sea salt seasons the bird deeply with bright citrus and herbs—no simmering required. After an overnight soak in The Briner, the turkey is trussed for a smooth, balanced spin and dusted with Cattleman’s Grill Lone Star Brisket Rub to build a pepper-forward, savory bark. On the Yoder Smokers Flat Top Charcoal Grill with the Rotisserie Kit, twin chimneys of lump charcoal are split left/right for indirect heat while the adjustable grate and airflow make it easy to fine-tune browning. As the breast climbs past 135ºF, a simple two-ingredient glaze—Kozlik’s Market Mustard and Kansas wildflower honey—goes on for a glossy, sweet-tangy finish. Pull around 155ºF in the deepest breast, rest, carve, and serve. It’s a holiday-worthy centerpiece that also fits any weekend cook when you’re craving classic rotisserie texture and layered, crowd-pleasing flavor.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers Flat Top Charcoal Grill

Learn more about the Yoder Smokers Rotisserie Kit

INGREDIENTS

Turkey & Brine:
  • 1 whole turkey, ~14 lb
  • 2 bottles Sweetwater Spice Lemon Thyme Turkey Bath
  • 1 cup Jacobsen Salt Co. Pure Kosher Sea Salt
  • 2 gallons water
    • Seasoning & Glaze:
  • Cattleman’s Grill Lone Star Brisket Rub, to coat
  • 1/2 cup Kozlik’s Market Mustard
  • 1/2 cup Reida Farm Kansas Wildflower Honey
    • Equipment:
  • The Briner (locking plate)
  • Yoder Smokers Flat Top Adjustable Charcoal Grill + Rotisserie Kit
  • 2 charcoal chimneys; lump charcoal
  • Kitchen twine; instant-read thermometer
  • Leather BBQ gloves; nitrile gloves
  • Prep trays; boning knife; chimney starter
    •

    INSTRUCTIONS

    1. In The Briner, whisk Lemon Thyme Turkey Bath with 1 cup kosher salt and 2 gallons cold water until the salt dissolves. Submerge the turkey, lock the plate to keep it under the liquid, and refrigerate about 1 hour per pound (≈14 hours). No heating required.
    2. Remove the turkey and pat very dry. If time allows, set on a rack in the refrigerator to air-dry the skin. Trim any excess neck skin or tail that might scorch. Truss the legs together, then add a second loop higher up to keep the bird tight. Tuck the wing tips behind the back so they don’t burn while spinning.
    3. Slide the spit rod through the cavity now and secure the forks into the meat—this gives you a handle to rotate the bird easily while seasoning. Spin the turkey on the rod and season the exterior liberally with Lone Star Brisket Rub for a pepper-garlic bark, hitting all angles as you turn it.
    4. Light two chimneys of lump charcoal. When hot at the top, split one chimney to the left and one to the right of the coal tray to create an indirect zone in the center. Adjust vents to moderate heat.
    5. Seat the rod in the Rotisserie Kit, start the motor, and close the lid. Use the adjustable grate and airflow to fine-tune browning; raise the grate as coals mellow.
    6. Whisk the glaze: 1/2 cup mustard + 1/2 cup honey. When the breast reaches ~135ºF, pause the motor and brush the glaze over the entire bird.
    7. Resume spinning and cook to ~155ºF in the deepest part of the breast; legs will read higher, which is ideal for tender dark meat. Pull the spit and rest the turkey at least 15 minutes. If the pit is still ripping hot, lower the coal bed while it rests. Snip and remove all twine—double-check none remains.
    8. Carve: remove legs at the joint, then take whole breast lobes off the keel bone for clean slices. Don’t miss the oysters on the back—chef’s treat.

    Chef notes & safety: Balance the bird on the spit to prevent “flop.” Wear long leather gloves when adjusting hot hardware. Watch fingers around the motor housing.